# What You'll Need:
→ Apple Strudel Filling
01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - 1/2 cup raisins
03 - 2 tbsp dark rum (optional, or substitute apple juice)
04 - 1/2 cup granulated sugar
05 - 1 1/2 tsp ground cinnamon
06 - 1/2 cup chopped walnuts or toasted slivered almonds
07 - 1 tsp lemon zest
08 - 1 tbsp lemon juice
→ Breadcrumb Topping
09 - 1/2 cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted
→ Phyllo Layer
11 - 6 sheets phyllo dough, thawed
12 - 1/3 cup unsalted butter, melted, for brushing
13 - 2 tbsp powdered sugar, for dusting
→ Vanilla Sauce
14 - 2 cups whole milk
15 - 1/2 vanilla bean, split and seeds scraped or 1 1/2 tsp pure vanilla extract
16 - 1/3 cup granulated sugar
17 - 2 large egg yolks
18 - 2 tsp cornstarch
19 - Pinch of salt
# How to Make It:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Soak raisins in rum or apple juice for 10 minutes in a small bowl. Drain before use.
03 - Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and toast until golden brown. Remove from heat and allow to cool.
04 - In a large bowl, mix sliced apples, soaked raisins, granulated sugar, ground cinnamon, chopped nuts, lemon zest, and lemon juice until evenly combined.
05 - Place one sheet of phyllo dough on a clean kitchen towel and brush lightly with melted butter. Repeat layering and brushing with butter for all six sheets.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border around the edges.
07 - Spoon apple filling along one short edge of the phyllo, leaving a 2-inch margin on sides. Using the towel, carefully roll the strudel, tucking edges in. Place seam-side down on the prepared baking sheet and brush with remaining melted butter.
08 - Bake for 35 to 40 minutes until golden brown and crisp. Allow to cool slightly before dusting with powdered sugar.
09 - Heat whole milk and vanilla bean seeds or extract in a saucepan until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually add the hot milk to the egg mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring continuously until sauce thickens and coats the back of a spoon. Strain if desired.
10 - Slice the strudel and serve warm with the vanilla sauce.
